Peanut Butter Sandwich Cookies: A Nostalgic Treat
Easy peanut butter sandwich cookies with creamy fillings, tips, and variations. Perfect for bake sal...
20
total time
20servings
servings
270 kcal
calories
Introduction
Celebrate the holidays with a crunchy, salty, sweet treat: Christmas Pretzel Peanut Cracker Toffee. This festive twist on classic toffee layers buttery caramel over crisp crackers, then crowns the creation with salty pretzels, roasted peanuts, and a glossy chocolate finish. The contrast of textures and flavors — crunchy cracker and pretzel, nutty peanut, rich toffee, and smooth chocolate — makes each bite irresistible for cookie exchanges, party platters, or homemade gifts. This recipe focuses on simplicity and reliable technique so home bakers can produce perfect sheets every time, with clear timing and temperature cues, plus tips to avoid common pitfalls like grainy caramel or soggy crackers. You’ll find step-by-step instructions for preparing the toffee, arranging the cracker and pretzel layers, and tempering or spreading chocolate for a professional look. I also include variations for nut-free, dark chocolate lovers, and peppermint-topped holiday versions, as well as storage and make-ahead advice so you can plan for big gatherings. Whether you’re an experienced confectioner or trying to make holiday treats for the first time, this guide will help you create a memorable, crowd-pleasing sweet that looks as good as it tastes. Make batches ahead to share with neighbors and loved ones today too.
Ingredients
Ingredients list is straightforward and easy to source. For a nine by thirteen inch pan you will need roughly forty to forty eight thin crackers arranged in a single snug layer; if using thicker crackers plan for twenty four larger squares. Use one cup, two sticks, of unsalted butter cut into pieces and one cup packed light brown sugar to make the toffee base. Add one half teaspoon fine sea salt to balance sweetness and one half teaspoon vanilla extract for depth of flavor. For the crunchy toppings plan on one to one and a half cups roasted lightly salted peanuts and one to one and a half cups small pretzel twists or holiday shaped sticks. Chocolate options include ten to twelve ounces semisweet or milk chocolate chips, or ten ounces dark chocolate for a richer result. If you enjoy peppermint, reserve half a cup crushed peppermint candy or candy canes to sprinkle after the chocolate sets. For a glossy finish you may stir in one tablespoon neutral oil or vegetable shortening to the melted chocolate. Have parchment paper or a silicone liner and an offset spatula ready before you begin. Measure ingredients precisely for consistent toffee results every time. Note: quantities can be scaled up for multiple pans, and using consistent cracker size makes assembly faster and more uniform.
Gathering Ingredients
Gathering Ingredients for your Christmas Pretzel Peanut Cracker Toffee sets the tone for smooth execution. Start by selecting high-quality crackers with a sturdy, slightly salty profile; saltine-style crackers or thin butter crackers both work well. Choose unsalted butter so you control the overall salt level, and pick light brown sugar for a deeper caramel flavor thanks to the molasses content. For nuts, use dry roasted peanuts with a light salt finish to complement the pretzels and toffee — if you prefer a softer bite, roughly chop half the peanuts and leave the rest whole. When selecting chocolate, consider couverture or chocolate chips with a cocoa butter content that melts creamy; mixing two chocolate varieties can balance sweetness and depth. If you plan to top with peppermint or colored sprinkles, crush them and keep them near the work area so they can be added at the moment. Gather any garnishes and packaging supplies now if you intend to gift the toffee. Line your pan with parchment and ensure crackers fit snugly before you melt the butter and sugar. Organizing ingredients into measured bowls (mise en place) will let you move quickly during the hot caramel stage and reduce risk of burning.
Equipment
Equipment needed for successful Pretzel Peanut Cracker Toffee is minimal but specific. You will want a nine by thirteen inch baking pan for an even sheet; a metal pan conducts heat predictably and is preferred for consistent toffee. Line the pan with parchment paper or a silicone liner to lift the toffee out easily and to prevent sticking. A heavy-bottomed medium saucepan ensures even heat distribution and reduces the chance of hot spots that can burn the sugar; avoid thin, lightweight pans. Use a reliable candy thermometer clipped to the side of the pan so the bulb rests in the syrup without touching the bottom, or use an instant-read digital thermometer for accuracy. A sturdy wooden spoon or heatproof silicone spatula is essential for stirring the caramel as it cooks. For spreading melted chocolate and toppings, an offset spatula or the back of a spoon helps create a smooth finish. Have a baking sheet or a cooling rack ready to slide beneath the pan if you need to move it quickly. Optional but helpful tools include a food processor for crushing peppermint, a small sieve for dusting, and an electric kettle to speed water baths or gentle melting, and timers. Pro tip: a timer and a separate bowl of cold water for sugar-testing will help you nail the toffee stage reliably.
Cooking Process
Cooking Process is where timing and attention make perfect toffee. Preheat your oven to 350°F if you prefer to warm the crackers briefly for extra crispness before adding the topping, though this step is optional. Line the pan and arrange crackers in a single tight layer, breaking pieces only when needed to fill gaps. In a heavy-bottomed saucepan melt the butter over medium heat, then stir in the brown sugar and salt. Bring the mixture to a gentle boil while stirring constantly and clip on your candy thermometer. Watch for the temperature to reach about two hundred and forty five degrees Fahrenheit for a firm, properly cooked toffee; alternatively, test by dropping a bit into cold water to see if it forms a firm, but pliable ball. Immediately pour the bubbling toffee evenly over the cracker layer and tilt the pan slightly to distribute. Bake for five to seven minutes if you want a drier, crisper toffee or skip baking and let the hot toffee set at room temperature if your sugar reached the correct temperature. While the toffee is hot, sprinkle the peanuts and pretzels evenly so they adhere before adding the chocolate. Work quickly to avoid product separation. Timing is crucial: once caramel reaches target temperature, move swiftly to top and chill as needed for clean slices.
Variations & Tips
Variations & Tips help you adapt the recipe for dietary needs and flavor preferences. For a nut-free version substitute roasted sunflower seeds or pumpkin seeds for peanuts, and choose pretzels that have not been cross-contaminated with nuts. To make gluten-free toffee, use certified gluten-free crackers and pretzels; keep in mind texture may differ slightly and baking times may need minor adjustment. For a peppermint holiday variant, sprinkle crushed candy canes onto the chocolate while it is still soft and use white chocolate drizzle for contrast. If you prefer a salty-sweet balance, increase the amount of pretzels and add a light dusting of flaky sea salt after the chocolate sets. To achieve a glossy chocolate finish without tempering, stir a small amount of neutral oil into the melted chocolate and cool gently; tempered chocolate will hold a firmer snap but requires more skill. Use a food thermometer, watch sugar temperature, and avoid stirring constantly once the mixture reaches a boil to prevent crystal formation. Chill the finished toffee briefly to set the chocolate faster if you are short on time, but avoid refrigeration if you want to keep maximum crunch. Label and date gift boxes to help recipients enjoy freshest pieces.
Final Presentation & Serving
Final Presentation & Serving turns your homemade toffee into a showstopper. After the chocolate has fully set, lift the toffee slab from the pan using the parchment liner and place it on a sturdy cutting board. Use a sharp chef’s knife warmed under hot water and wiped dry to slice cleanly, or gently break the slab into irregular pieces for a rustic look that suits gift jars and cookie trays. For an elegant holiday platter arrange the pieces on a large serving plate and garnish with whole roasted peanuts, small pretzel twists, and a light dusting of edible glitter or powdered sugar. If packaging for gifts, layer pieces between sheets of wax or parchment paper inside decorative tins or clear bags tied with ribbon. Provide serving suggestions like pairing toffee with strong coffee, espresso, or a glass of port wine; the sweetness cuts through robust beverages nicely. Offer allergy notes and ingredient details when sharing with others. For events, set out small tongs or scoops so guests can select pieces hygienically. Label trays with flavor variations such as peppermint, dark chocolate, or nut-free to guide guests and make display inviting. Include a small note with storage instructions and best-by date.
Storage & Make-Ahead
Storage & Make-Ahead guidance ensures your toffee stays crisp and fresh for gifting or hosting. Once the chocolate is fully set and cut, store pieces in an airtight container layered with parchment or wax paper to prevent sticking. Keep toffee at cool room temperature out of direct sunlight; avoid refrigeration unless your home is very humid, because refrigeration can introduce condensation that softens the candy. Properly stored, toffee will retain quality for up to two weeks at room temperature; for longer storage freeze in single layers between parchment for up to three months, then thaw in the refrigerator briefly before serving to minimize moisture. If you plan to prepare batches ahead for a holiday market or party, bake and assemble the toffee up to two days in advance and finish the chocolate topping within twenty four hours of serving for best texture. For gifts shipping by mail, vacuum seal or use desiccant packs and choose expedited shipping to preserve crunch. Always include clear ingredient labels and allergy warnings when sharing or selling homemade toffee to keep recipients safe and informed. If selling, comply with local cottage food laws and provide batch dates, storage instructions, and contact information on each package.
Christmas Pretzel Peanut Cracker Toffee
Make crunchy, salty-sweet Christmas Pretzel Peanut Cracker Toffee — easy to prepare, perfect for gifting, with tips, variations, and storage guidance for the ho
total time
20
servings
20servings
calories
270 kcal
ingredients
- 40 saltine crackers or mini pretzels 🥨
- 1 cup unsalted butter 🧈
- 1 cup brown sugar 🍯
- 2 cups semi-sweet chocolate chips 🍫
- 1 cup chopped peanuts (or your favorite nuts) 🥜
instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Arrange the saltine crackers or mini pretzels in a single, even layer on the prepared baking sheet.
- In a medium saucepan, melt the unsalted butter over medium heat.
- Add the brown sugar to the melted butter and stir continuously until the mixture becomes bubbly and caramelized, about 3 minutes.
- Carefully pour the hot caramel mixture evenly over the arranged crackers or pretzels, ensuring all pieces are covered.
- Place the baking sheet in the oven and bake for 5 minutes, until the caramel bubbles.
- Remove the baking sheet from the oven and immediately sprinkle the semi-sweet chocolate chips evenly over the hot caramel.
- Allow the chocolate chips to sit for about 2 minutes to soften and melt, then spread the chocolate evenly with a spatula.
- Sprinkle the chopped peanuts generously over the melted chocolate layer.
- Let the toffee cool completely at room temperature until the chocolate hardens.
- Once cooled, break the toffee into pieces and serve.
- Enjoy this nostalgic holiday treat with its perfect balance of crunchy, sweet, and salty flavors! ✨
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